Vegan Mexican Hot Chocolate
Sweet and slightly spiced Mexican Hot Chocolate with cool, creamy coconut whipped cream.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 (hot chocolates)
Does it keep?
Best when fresh.
(I used 1/2 full-fat coconut milk 1/2 vanilla almond milk)
(or more for intense chocolate flavor)
sugar or agave
(or honey if not vegan // depending on your taste)
(I recommend Vietnamese as it's sweeter)
each nutmeg and cayenne
(omit cayenne if you don't like spice)
pure vanilla extract
In a small saucepan, bring milk to a low simmer over medium heat.
Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine.
Serve warm with coconut
(or regular) whipped cream and a drizzle of chocolate syrup.
*Nutrition information is a rough estimate.
- Calories: 388
- Fat: 30g
- Saturated fat: 26g
- Sodium: 95mg
- Carbohydrates: 31g
- Fiber: 6g
- Sugar: 24g
- Protein: 5g